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Slow roasted tomatoes

These slow roasted tomatoes are soooo good on french bread with goat cheese and a few fresh basil leaves, but you can toss them on pasta with olive oil, or eat them on a bagel with cream cheese, or stuff them into a wheel of brie and bake. You can do anything you want with them, but you will love them.

 

Ingredients

Cherry tomatoes
Coarse salt
Ground black peppercorns
Olive oil
Cloves of garlic
Fresh thyme

Instructions

Wash the tomatoes, remove the stems, cut them in half, and lay 'em on a cookie sheet. Drizzle with olive oil and sprinkle with a bit of salt and pepper and toss them about to coat.

It's not necessary, but I chop some garden thyme and sprinkle on top as well. I also add a few cloves of garlic (still wrapped in their papery coating, which imparts a garlic whiff to them, or chopped and sprinkled on top works too for a more pungent garlic flavour)

Now set your oven to it's lowest setting, somewhere around 100 to 150-degrees C and let those babies cook, so slowly. We're talking like 5 hours slow.

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